Tasting

What does Stuttgart Pilsner taste like? Pour a CD-Pils from Dinkelacker and you'll see a straw-yellow beer crowned with white foam. The nose carries blossom and hay; on the palate, a light malt sweetness arrives first, followed by hop bitterness. The finish is dry and fairly short.

Regional examples include Dinkelacker's CD-Pils, the Pilsner from Stuttgarter Hofbräu, and the naturally cloudy Zwickl from Schwaben Bräu. The Zwickl tastes softer, with notes of bread crust and a hint of yeast. Hofbräu's Pilsner is often described in the press as hearty. Tasting all three side by side quickly reveals just how closely related they are, and how subtle their differences can be.

At the pub, Pilsner is usually served in a tulip glass or a straight tumbler. The tulip shape narrows toward the top, holding in both the foam and the aroma while preserving carbonation. At the Volksfest, though, it's all about the Maßkrug, a glass mug holding a full liter.

A serving temperature of six to eight degrees Celsius suits Pilsner well. Colder numbs the tongue, while warmer lets the bitterness come forward more. Festbier is typically served one or two degrees warmer, allowing the malt character to shine.

When pouring from the tap, tilt the glass and let the beer run down the side, then straighten the glass to let the foam build properly. The old saying about a Pilsner needing seven minutes to pour is folklore, not a rule—how long it actually takes depends on the tap system.